Pineapple Coconut Muffins

It never hurts to have one more muffin recipe in your repertoire, right? Especially as we move towards summer and meal times are flexible and snacks for kids who play outside all day in the sprinkler are pretty important. I don’t know about your kids, but when mine are hungry it becomes a dire situation. I love to have easy, fast things to pull out of the pantry for them to grab and go. These Pineapple Coconut muffins fit the bill. They are made with ingredients I always have on hand but if you haven’t baked with oat flour yet you do need to try it out. Oat flour can be bought in specialty health food stores or you can make your own if you have a good food processor. If you’re not into DIY flour then I would imagine you could substitute your favorite flour without issue. Almond, wheat or all purpose gluten free should all work here.

I have been using oat flour for about a year now and really, really love it in pancakes, waffles, muffins and more. I love that it’s gluten free so it’s a versatile ingredient and I also love that nutritionally, it packs a punch. We all could stand to eat more oats right? I have had my fair share of health problems lately (mostly blood pressure) but my cholesterol has always been right on the money perfect. I like to think it’s all the oats we eat because I eat eggs almost every day and don’t shy away from meat or other animal based fats. Who knows though right, the things we are supposed to eat and not supposed to eat change every day but oats have long been on the ‘eat more’ column so we’re going with it.

1 single serve container of vanilla yogurt (100ml which works out to be 3.5oz)

½ cup milk

1 398ml can of pineapple tidbits (drained of juice)

Instructions

Prepare your muffin tin with non-stick spray

Preheat oven to 350

Add all dry ingredients to a large bowl and whisk to break up any lumps.

In a medium bowl, whisk eggs with a fork. Add yogurt, milk and mix to incorporate.

Add wet ingredients into the large bowl and whisk until all flour has been well blended in.

Stir in pineapple.

Batter will be on the runny side and this is ok.

Portion about a ¼ cup of batter into each tin.

Top with extra coconut if desired

Bake 20 min until browned around the edges

Let cool in the pan 5 min and then remove to a rack to continue cooling.

Store in a covered container

3.5.3226

I hope these gluten free Pineapple Coconut muffins are a hit with your family. We are planning on many batches over the summer. For picnics, road trips, and just snacks on the deck – these will do just fine. Have you used oat flour before? Tweet me your fav recipes @hometoheather, I’d love to try them out!

Oh no, I’m so sorry you’ve had trouble. The first thing I would do is to make sure your baking powder is fresh. If you haven’t used it in a while, pick up a new package. The only other thing I can think of that can effect rising is elevation, but if you don’t have trouble with similar recipes then I’m left scratching my head. I didn’t use baking soda in these but that doesn’t mean you can’t. Give it a shot?

Google tells me that 398ml is 13.458oz but remember it’s just the pineapple bits, not the juice. If you feel like you’d like a less chunky muffin then use whatever amount you think you’d like. I hope that helps!

I’m not GF, but my daughter is so I try once in a while to find a recipe everyone will like. I generally detest GF versions of baked good though. However I thought these were scrumptious! I only had unsweetened coconut so I just doubled the sugar (when would that ever hurt?). I also sprinkled the top with raw sugar. And I used 6oz of yogurt (though I think that might be why they’re a touch dense) because I didn’t read the comments. :s I’m excited to try these with peaches or mandarins. And adding blueberries in with the pineapple would be yummy too. Kudos. These are in the rotation.

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